What a great way to end a summer day then with this dessert and some vanilla ice cream on top.

1 cup uncooked quick-cooking oats

1 cup brown sugar

1 cup flour

1/2 cup butter

4 cups fresh or frozen Cherry Hill pie cherries

4 cups diced fresh or frozen rhubarb 

1 1/2 cup sugar

1 cup water

2 tablespoons corn starch

1 teaspoon vanilla

1/4 teaspoon almond extract

1/2 cup copped walnuts

Prepare oven to 350.  Mix oats, brown sugar and flour in a bowl. Cut in butter until crumbly. Press half the crumb mixture onto bottom of an 9x13 inch baking pan.

Spoon rhubarb over crumb mixture in the pan. If pie cherries or rhubarb are frozen thaw first. Mix sugar, water and cornstarch in a medium saucepan; stir until blended. Bring to a boil, stirring until thickened. Stir in vanilla, almond extract and Cherry Hill pie cherries. Spoon this over the rhubarb. Sprinkle top with remaining crumb mixture and walnuts. Bake for 45 to 55 minutes. Serve warm.

Makes 8 servings.